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FORMATION OF MUTAGENS IN COOKED FOODS. V: THE MUTAGEN REDUCING EFFECT OF SOY PROTEIN CONCENTRATES AND ANTIOXIDANTS DURING FRYING OF BEEF

Author
WANG YY; VUOLO LL; SPINGARN NE; WEISBURGER JH
NAYLOR DANA INST. DISEASE PREVENTION/VALHALLA NY 10595/USA/(4 AUT.)
Source
CANCER LETTERS; ISSN 0304-3835; NLD; DA. 1982; VOL. 16; NO 2; PP. 179-189; BIBL. 29 REF.
Document type
Article
Language
English
Keyword (fr)
ALIMENTATION VIANDE CUISSON TEST MUTAGENICITE SOJA BOEUF PRODUIT FRIT GENETIQUE ARTIODACTYLA UNGULATA MAMMALIA VERTEBRATA
Keyword (en)
FEEDING MEAT FIRING MUTAGENICITY TESTING SOYBEAN BEEF GENETICS ARTIODACTYLA UNGULATA MAMMALIA VERTEBRATA
Keyword (es)
GENETICA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C02 Genetic technics

Discipline
Biotechnology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL83X0422343

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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